The most authentic way to make dry pot lotus root slices, and the most authentic way to make dry pot

Dry pot lotus root slices] 1First of all, we prepare the ingredients, a section of lotus root, peel off the skin, beat the lotus root into squares, and then cut it into slices and put it on a plate for later use. Don't cut it too thickly, as this will make it easier to absorb the flavor.

2.A piece of ginger, cut into diamond-shaped slices, a handful of garlic, also cut into slices, put together with the ginger, and a pinch of tempeh.

Cut a section of green onion into thin slices and put it in a dry pot to pad the bottom.

Take another section of green pepper, cut it into chili rings, and a red pepper, after cutting, put it together with the green pepper for later use.

3.In order to cook the lotus root slices evenly, now I blanch the lotus root slices, boil the water in a pot, and turn on a high heat to bring the water to a boil. After the water is boiled, pour in the lotus root slices, blanch the water for ten seconds, rinse with clean water after pouring out, control the moisture, blanch the lotus root slices, and it is not easy to turn black.

4.Next, we start cooking, heat oil in the pot, grab a little pepper, a handful of red peppers, turn on low heat, be careful not to fry the red peppers, smell the fragrance of the peppers, pour in garlic and ginger slices, add bean paste, fry the red oil of the bean paste, and pour in the lotus root slices.

5.Turn on high heat and stir-fry quickly, add light soy sauce, stir-fry for a while, add salt, chicken essence, pepper, sugar, stir-fry to dissolve the seasoning, continue to stir-fry for 1 minute, pour in the chili rings, stir-fry a few times over low heat, add chili red oil, stir evenly and remove from the pot, pour the lotus root slices into the dry pot with the bottom of the green onion.

Ingredients. Lotus root.

Amount. Garlic moss.

Amount. Pepper. Amount. Scallions.

Amount. Garlic. Amount. Pork.

Amount. Accessories.

Pixian bean paste.

Amount. Soy sauce.

Amount. Oyster sauce. Amount. Sugar.

Amount. Marinated slices.

Wine. Amount. Salt. Amount.

Starch. Amount.

Slightly spicy. Taste. Fry. Craft.

Twenty minutes. Take.

Simple. Difficulty.

Steps to make lotus root slices in a dry pan.

Steps of the dry pot lotus root slices: 1 1 Peel and wash the lotus roots, boil water in a boiling pot, put in the lotus root slices and remove them well.

Steps for drying lotus root slices: 2 2 Pinch the head and tail of the garlic moss, wash and cut into sections, wash the chili peppers, remove the seeds, remove the stems and shred (I was in a hurry to cut them directly), cut the green onion into sections, and slice the garlic.

Steps of dry pot lotus root slices: 3 3 Slice the meat, add cooking wine, salt, starch, grasp and marinate for a while.

Steps to make lotus root slices in a dry pot: 4 4 Heat the pan with cold oil, put more oil than usual for stir-frying, after the oil is hot, put in the meat slices and stir-fry a few times.

Steps for making lotus root slices in a dry pot: 5 5 After the meat slices change color slightly, add the sharp peppers, garlic, onions, and garlic and stir-fry.

Steps of the dry pot lotus root slices: 6 6 After frying, take the vegetables aside, put in the Pixian bean paste and fry the red oil.

Steps for making lotus root slices in a dry pot: 7 7 Pour in lotus root slices, 2 tablespoons of soy sauce, 1 tablespoon of oil, 1 tablespoon of sugar, add a little water, and stir-fry evenly.

Dry pot lotus root slices. Ingredients required

1 lotus root, 1 onion, 1 appropriate amount of white vinegar, 1 green and red pepper, 1 head of garlic, 1 piece of ginger, 1 piece of pork belly, appropriate amount of cooking oil, appropriate amount of bean paste, appropriate amount of dried chili, 5 grams of oyster sauce, 5 grams of steamed fish soy sauce, 3 grams of dark soy sauce, half a spoon of salt, 1 spoon of sugar.

Steps] 1. Rinse the lotus root first, then peel it, cut it, and then cut it into slices with a thickness of about two coins. The lotus root that has not been treated with medicinal solution is particularly easy to change color, so put some white vinegar in the water, blanch the lotus root slices for about 20 seconds, and pick it up for later use.

2. Cut one onion into shreds and place it at the bottom of the pot. Slice the green and red peppers, slice the garlic and ginger, and slice the pork belly. Heat the pan with oil, add the pork belly to stir out the oil, add the bean paste, and fry the red oil.

Then add ginger, garlic, and dried chili peppers to stir-fry until fragrant. Pour in the lotus root slices, stir-fry over high heat for about 10 seconds, 3. Add the green and red peppers, stir-fry well, add 5 grams of oyster sauce, 5 grams of steamed fish soy sauce, 3 grams of dark soy sauce, and stir-fry evenly. Add half a tablespoon of salt to taste, 1 tablespoon of sugar to make it fresh, and stir-fry to taste.

Finally, add the green onions, stir-fry evenly, and then transfer to a dry pan. In this way, a spicy and fragrant dry pot lotus root slices are ready.

Dry pot lotus root. Ingredients: lotus root, red pepper, green pepper, Sichuan pepper, red pepper, green onion, ginger, garlic, onion.

Seasoning: edible oil, hot sauce, Lao Gan Ma, sugar, pepper, monosodium glutamate, cooking wine.

Method. 1. First of all, clean and cut the required ingredients for later use, take half of the red pepper and green pepper to remove the pulp, and then cut it into a diamond shape for later useCut the red pepper into rings;Wash the green onions and cut them into chopped green onions;Ginger cut into slices;Slice the garlic and set aside;Cut the onion into small pieces and set aside.

2. After peeling the lotus root, clean it, cut it into thin slices, and soak it in a basin of water for about five minutes.

3. Remove the soaked lotus root slices, drain and set aside.

4. Accurately start the pot to heat the oil, pour in the appropriate amount of cooking oil after the pot is hot, when it is 60% hot, pour in the lotus root slices, turn to medium heat and fry for about 3 minutes, and then remove the dry oil.

5. After the oil temperature rises, pour in the lotus root slices and fry them again, and fry them until the surface of the lotus root slices is yellowed.

6. Leave the bottom oil in the pot, pour in the green onions, ginger, garlic and red peppers and stir-fry until fragrant, add half a spoon of hot sauce, a little chopped pepper and Lao Gan Ma, stir-fry to create a fragrance, put in the fried lotus root slices, add a little cooking wine, turn on high heat and stir-fry for one minute, then pour in green peppers and red peppers, add half a spoon of sugar, half a spoon of pepper, and simply stir-fry a few times.

7. After stir-frying, add a little water and continue to stir-fry for half a minute, then add a little monosodium glutamate to enhance the flavor, you can turn off the heat and start the pot.

8. Prepare a dry pot, put the onion pieces in the dry pot, and finally put the fried lotus vegetables into the dry pot.

The practice of home-cooked lotus root slices, we all know that eating some lotus root slices properly can nourish the stomach, and lotus root slices are also a very delicious dish, so you can usually make more dishes about lotus root slices to satisfy your appetite, look at the practice of home-cooked lotus root slices.

Ingredients

2 lotus roots. Millet pepper 50g

Method steps

Peel and cut the lotus root into slices, cook in hot water, remove and put in cold water.

Chop the millet pepper and garlic cloves, drizzle them with 6 warm oil, add a spoonful of light soy sauce, a spoonful of aged vinegar, a spoonful of rice vinegar, a spoonful of oyster sauce, 30g sugar, salt, sesame oil, and chili oil.

Add a spoonful of light soy sauce, a spoonful of aged vinegar, a spoonful of rice vinegar, a spoonful of oyster sauce, 30g sugar, salt, sesame oil, chili oil, lemonade and sprinkle with coriander.

Tools Raw materials

Lotus root. A small spoon of Pixian bean paste.

Salt to taste. A pinch of white vinegar.

Method steps

Chop the lotus root, clean it and set aside.

Cut all into thin slices and set aside.

After the lotus root is cut, soak it in more water, and add a few drops of white vinegar to the water to prevent the oxidation of the lotus.

Heat the wok, put a little oil down, and then put in the lotus root slices and stir-fry gently, whether to sprinkle a little water into it when stir-frying, so that the lotus root will not change color.

After stir-frying for about 3 minutes, the lotus root is cooked for 8 minutes, add a small spoon of Pixian bean paste and a little salt and stir-fry together.

Stir-fry until the soup is dry, and the lotus root slices are completely coated with bean paste.

Ingredients

Lotus root 1 section. Carrot 1 stalk.

Black fungus to taste.

1 bell pepper.

Green onion to taste. Salt to taste.

Salad oil to taste.

Method steps

Prepare the ingredients. Wash the lotus root, peel and slice.

Slice the carrots and green peppers, and finely chop the green onions.

The oil in the pot is hot, add chopped green onions and stir-fry until fragrant, add carrot slices and green peppers and stir-fry.

Add lotus root slices and salt and stir-fry to taste.

Add seasoning and stir-fry well.

Finally, put the soaked fungus and stir-fry evenly for a while, add a little monosodium glutamate out of the pot.

Preparation of dry pot lotus root slices.

Scrape off the skin and slice the lotus root slices (it can be slightly thicker), cut the millet pepper into small pieces, and shred the onion and set aside.

Boil water in a pot, blanch the lotus root slices for 2 minutes, remove and drain.

Cut the pork belly into thin slices, put the sliced pork belly in a goldsun pot (if you use a regular stir-fry pan or casserole), add a little oil, and fry the pork belly until golden brown and oily.

Stir-fry the millet spicy and onion shreds until the onion shreds become soft, put the Pixian bean paste, stir-fry well, add salt, sugar, dark soy sauce, stir-fry, fry the lotus root slices evenly, add a little water to moisten the bottom of the pot to ensure that all kinds of seasonings can be evenly wrapped on the surface of the lotus root slices.

Continue stir-frying until the lotus root slices become slightly charred, finely chop the shallots, sprinkle on the surface of the dry pan, and then remove from the pan.